I have a confession. The standard mimosa? Orange juice and champagne? Beloved by all Basic Girls? I’ve never really cared for it. Orange juice in any cocktail, really. (Okay, so it probably has something to do with too many cheap screwdrivers in college, if I’m being truly honest.) At brunches past, if I felt like something stronger than coffee, I usually went for a bloody mary instead.

UNTIL! Until I discovered one very simple change: using grapefruit juice instead of orange. What a contrast! No longer too sweet, just a touch of tart and sour while still retaining the brightness of citrus – this made all the difference. For this coming Sunday, I decided to use this new-to-me variation and experiment with making it frozen as well. I do love any excuse to use the amazing Ninja, though any high-speed blender will do the job. If you’re looking for something that nods to the classics but adds something fresh and new, this could be just the thing! …

Edible bell pepper rings filled with chilled chicken salad. What would bring a smile to Mom for brunch on her special day more than these edible flower rings? I can’t think of a single thing.

These little bell pepper rings are so pretty on a plate – delicious and good for you, too. I used my favorite chicken salad recipe, but you could use any cold chopped salad you like. The possibilities are endless, I say. Egg Salad. Tuna Salad. Pasta Salad. I am going to be using this technique again and again, with a different filling each time.

Hand held Caesar salads are made with baby romaine leaves and they are the perfect buffet item for a spring feast. You just pick them up and eat them just like you would Asian lettuce wraps – but less messy. And more garlic-y.

I started out to make a REAL Caesar dressing – just because I read the label on my purchased dressing and couldn’t pronounce half of the ingredients. I turned to America’s Test Kitchen, an organization that has taught me so much, with recipes and culinary history that I trust. My well- worn The New Best Recipes cookbook in my kitchen is my proof.

I followed their recipe very precisely – and it did not disappoint. The dressing is what makes this recipe sing – so creamy and tart you will want to eat it with a spoon. Not that I’m saying I did that. Ok, I did that.

When I could only find a package of baby romaine leave sin my grocery store, this idea hit me: make a hand-held salad. This works great for a party – or for the kind of group I have on most Sundays: big, come and go groups.

If I had to choose only one food to eat every day for the rest of my life, I might choose eggs. How much more versatile can a food be – the very same egg can be whipped into clouds of merengue or boiled so the yolk is like a cheese sauce. And such an amazing substance comes with its own packaging!

And I love brunch. And, since I am a mom, I can state this with authority: Moms love brunch! It is a time when you can sit back, relax, feel pampered and share with loved ones. Brunch is an island of serenity in a fast-paced world. So, why not save big bucks and stay home for brunch this Mother’s Day?

You can fancy your brunch up with an edible bow tie garnish. Really, Mom will love this.

For this spectacular presentation, here is all you do: Cut the green part of a leek (most will be about 8 or 10 inches long); blanch in boiling water for just 30 seconds – and longer and the leek will be too mushy to work for this. Plunge the softened leek into very cold water. The, take two pieces of blanched leek and form each piece into one half of a bow and secure it by tying with a small piece of leek to hold the half-bow shape. Then, lay the half bows on top of each other to form a bow shape. Top this, Martha Stewart, if you dare!

I like serving this bow tie egg on top of some potato leek hash, but you could serve it as a topping on so many things: eggs benedict, polenta, huevos rancheros, any eggy breakfast dish that calls for an egg as a topping. And Mom will be so impressed when you serve her Mother’s Day breakfast in bed!

Breakfast sushi rolls for a simple, stunning breakfast.

Breakfast Sushi Rolls for a stunning simple breakfast.

Confession time: I had never made a rolled omelet. Even though I love omelets, and even though Julia Child, my culinary hero, made them hilariously on an episode devoted entirely to this French culinary classic. ==sigh== Foodie demerits deserved. I am happy to report I am a reformed woman. I even tried a new innovation: BAKED rolled omelets.

The rolled up version can contain fillings and – thought I – why not cut the omelet into pieces and eat just like sushi? Yes, I do think this way.

I wanted to avoid any Julia-like mishaps – egg shell bits, omelets flipped onto the floor, etc., etc. – so I followed the method of Real Mom Kitchen (recipe tweaked a bit, of course – Hey! I’m a food blogger!) and baked the eggs in an oven in a 9 by 13 pan. You have to bake this in the oven until egg mixture is firm so that the short “rolls” will hold up and stay upright and not just slump over. So you will get a little more color on the outside of the omelet than an Iron Chef would approve. Just FYI.

You can add any fillings you like – but to keep the “sushi” theme, rice should be one of them. The parchment paper is not optional, since it helps with the perfect rolling – but use aluminum foil if you don’t have parchment.

The pesto takes this breakfast classic – Eggs in a Basket* – to a whole new level for Meatless Monday. It can turn your St Patrick’s Day breakfast into Top ‘O The Mornin’. And the basket shape of the bread makes this a perfect Easter basket breakfast or brunch!

I loved the spinach pesto created by Andrea Meyers of Andrea’s Recipes. She steamed the spinach before blending it – Genius, Andrea! This makes the pesto smoother and darker green. I used mostly spinach with just a few basil leaves to make this sauce more budget friendly. And I love a little lemon zest to brighten the taste! I blended the pesto in my blender for a smoother sauce, but you can use your food processor for a more traditional rustic texture. And, many times we advocate for a cheaper oil, but use the good stuff here because the fruity taste of extra virgin olive oil really comes through!

** FOR 50 QUIRKY NAMES FOR THIS TRADITIONAL EGG AND TOAST DISH, SEE THE END OF THIS POST!